Remarkable Recipes by Judy Ridgway
Recommended Albereto Extra Virgin Olive Oil
Our Albereto extra virgin olive oil features in the new e-book Remarkable Recipes by international olive oil expert Judy Ridgway. It is used in the recipe for Spaghetti with Fried Breadcrumbs and Pecorino cheese.
All 76 recipes in the book come from olive growers and olive oil producers around the world because, as Judy says, who knows more about cooking with extra virgin olive oil? “Some of the most interesting and delicious dishes I have ever eaten have been served at the tables of the olive growers and oil producers”, she comments.
The recipes are arranged in sections according to the time taken to prepare the dishes with great fast food dishes followed by quick and easy breakfasts, snacks and suppers as well as salads and cold dishes. Savoury dishes that take a little longer come next with a final section on baking with extra virgin olive oil. Some of the recipes are traditional, others are family favourites and yet others are modern creations from gifted cooks but one thing Judy is sure of is that they are all quite different to the recipes found in general cookbooks of the various regions.
The e-book is available from www.amazon.co.uk, www.amazon.com, www..apple.com and Waterstones and WHSmith websites.
Sample page from
From the people who really know about extra virgin olive oil – the producers
by Judy Ridgway
SPAGHETTI WITH BREADCRUMBS AND PECORINO CHEESE ###
This seems such a simple dish but the flavours are really great and you can make it in no time at all. The recipe comes from the Coltibuono estate in Tuscany and it is typical of the region. The estate chefs choose the excellent Albereto extra virgin olive oil which is pressed here. Its typically fruity herbaceous tones shine through. Other families make the dish with different breads and choose different cheeses. For a change why not go for a seed bread with Grana Pedano or Parmigiano Reggiano cheese? These quantities serve four people.
125ml Albereto extra virgin olive oil
125g fine dry breadcrumbs made from stale country bread
3 cloves garlic, peeled and chopped
125g Tuscan Pecorino cheese, grated
Freshly ground black pepper
1. Bring a large pan filled with salted water to the boil. Add the pasta, stir well and cook until al dente.
2. Meanwhile warm the oil in a pan over a medium heat. Add the breadcrumbs and garlic and fry until golden, stirring all the time. This takes about 3 minutes.
3. Drain the spaghetti and transfer to a warm bowl. Add fried breadcrumbs and the Pecorino cheese. Season with salt and pepper and serve at once with more oil to finish.